Description
A vibrant salad featuring roasted beets, creamy feta, and protein-packed chickpeas, dressed in a tangy lemon-garlic vinaigrette.
Ingredients
Scale
- 1 can chickpeas (15 oz / ~240 g) drained and rinsed
- 2 medium beets, roasted and diced (about 200 g total)
- 1 cup feta cheese, crumbled (about 150 g)
- 1 cup cherry tomatoes, halved (about 150 g)
- 1 cucumber, diced (about 200 g)
- 1/4 red onion, thinly sliced (about 40 g)
- 1/4 cup parsley, chopped (about 15 g)
- 2 tablespoons olive oil
- 1 tablespoon lemon juice (fresh preferred)
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste
Instructions
- If roasting raw beets, preheat oven to 400°F (200°C). Wrap cleaned beets in foil and roast for 35–45 minutes until tender. Cool, peel, and dice.
- In a large mixing bowl, combine chickpeas, roasted beets, feta, cherry tomatoes, cucumber, red onion, and parsley.
- In a small bowl, whisk together olive oil, lemon juice, minced garlic, salt, and pepper until emulsified.
- Pour the vinaigrette over the salad and toss gently to combine.
- Let the salad rest in the refrigerator for at least 15–30 minutes before serving, or enjoy it immediately at room temperature.
Notes
This salad can be made ahead of time and refrigerated for up to 3–4 days. Hold back dressing until just before serving for best texture.
- Prep Time: 15
- Cook Time: 45
- Category: Salad
- Method: Mixed
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 500mg
- Fat: 16.5g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 6.9g
- Protein: 12g
- Cholesterol: 30mg